Terry got his passion for cooking by watching his mother. Born and raised in the Saint-Gabriel-de-Brandon region, Mrs. Alice Brûlé-Pomerantz has shared with him several pork filet mignon recipes.
Here we’ve decided to share with you the traditional pork filet mignon in red wine sauce recipe, as well as the same recipe “à la Terry”.
Pork filet mignon in red wine sauce
- 2 large pork filet mignon
- 2 crushed garlic cloves
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 1 chopped onion
- 1 celery stalk
- 2 cups of red wine
- 1 envelope of commercial gravy
- Heat the oven to 350o F
- Season pork filets (salt, pepper, garlic powder)
- Place pork filets in an oven baking dish
- Add onion and celery
- Pour in the red wine
- Place in the oven and cook for 45 min
- Once they are done cooking, remove pork filets from the baking dish.
- Pour the gravy into the baking dish.
- Stir until the red wine sauce has the desired thickness.
Pork filets mignons « à la Terry »
Terry Pomerantz prefers replacing the red wine sauce by a port wine reduction.
- 2 large pork filet mignons
- 2 tablespoons of olive oil
- 2 crushed garlic cloves
- ½ teaspoon ground pepper
- ½ teaspoon of salt
- 1 teaspoon of thyme
- 2 tablespoons of olive oil
- 1 minced shallot
- 1 minced garlic clove
- 1 cup red port wine
- 1 ¼ cup of veal stock
- 1 teaspoon of cornstarch
- 1 tablespoon of water
- Heat the oven to 400 F
- In a bowl, mix port wine, olive oil, garlic and thyme.
- Cover the pork filets with this mixture and let them rest for about fifteen minutes.
- In a hot pan or skillet, grill the pork filets for about 2 minutes on each side.
- Place pork filets on a baking sheet and place in the oven for 12 to 15 minutes.
- Take pork filets out of the oven and allow to rest a few minutes.
- Sauté the shallot and garlic in the olive oil.
- Deglaze with the port wine until fully reduced.
- Add the veal stock and cook to a simmer for 10 minutes.
- In a bowl, thin the cornstarch in water.
- Incorporate cornstarch mixture to the sauce, stirring constantly.
- Bring sauce to a boil. Then set aside.
- Slice the pork filets and drizzle with port wine sauce.
- Serve with Parisian potatoes and green beans.
Which wine goes best with these recipes?
If your budget permits, Terry Pomerantz suggests accompanying your pork filet mignon in red wine sauce with a Papillon Napa Valley wine. Full bodied and rich, with plum and berry aromas, this red Californian will be like a taste of heaven! If your budget is more modest, a Francis Ford Coppola Director’s Cut or a Valpolicella Ripasso Superiore will also definitely be sure to please your taste buds!
Terry Pomerantz, passionate about good food, shares with you his gastronomic favorites, tips and recipes, turning every meal into a memorable experience. Explore his culinary universe and discover the delights he suggests to tantalize your taste buds.